I would eat pretty much buffalo chicken anything. Dip, wings, egg rolls, taquitos. So, I figured why not make it a little bit healthier and make stuffed peppers. This is another great way to use chicken that is prepped for the week. Here is how I make them.
1 large or 2 small chicken breasts, cooked and shredded
2 large green peppers
1/4-1/2 cup of buffalo sauce, depending on how spicy you like it
1 cup shredded cheddar
1 small onion, chopped
1/2 tsp minced garlic
Preheat the oven to 375 degrees. Add the shredded chicken, buffalo sauce, 3/4 of a cup of the cheese, onion and garlic to a large bowl. Mix well. (You can actually stop here and use this mixture for other recipes too – wrap in egg roll wrappers, spray with oil and bake; bake and put on rolls for sandwiches; add extra cheese and put between tortillas for quesadillas.)
Cover the pan with foil and bake for 15-20 minutes. The peppers should be tender enough at this point to pierce with a fork. Take the foil off and top with the extra cheese. Put the peppers back in the over for 5 minutes to melt the cheese.